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Clams with Roast Garlic Sauce

This recipe appears in The World Is Your Oyster from our Summer 2024 issue.

Courses:
Ingredients
  • 24 little neck clams
  • 1 lb. cooked spaghetti
  • 2 cups garlic roasted in olive oil
  • 1 cup white wine
  • 2 lemons, juiced
  • 1/4 cup grated Parmesan
  • 2 sticks butter
  • 1 cup clam juice
Instructions
    Prep
  1. 1
    Roast the garlic: In a baking dish add 2 cups garlic cloves and 3 cups olive oil. Cover tightly with foil and bake at 350 degrees for 40 minutes. Cool, drain garlic, and purée. Reserve oil for other cooking uses.
  2. 2
    Cook the spaghetti. Keep warm or boil while you make the clams.
    3. Make the clams
  3. 3
    Scrub clams.
  4. 4
    Heat wine and clam juice in a sauté pan; add clams and cover. Cook until they open, about 5-7 minutes.
  5. 5
    Add roasted garlic purée and butter. Toss well.
  6. 6
    Add spaghetti, parmesan, lemon juice, and parsley. Season and enjoy.
Read it online: https://www.capemaymag.com/recipe/clams-with-roast-garlic-sauce/
Chef Jon Davies
Chef Jon Davies
Executive Chef